Posted by sandy on January 4, 2012
Happy New Year!
Wine Trends first online promotion of the year is Jacuzzi Family Vineyards Sonoma Coast Chardonnay 2010.
Jacuzzi Family Vineyards is located on 190 acres in Sonoma’s Carneros region. An 18,000 square foot rustic Italian stone villa was built by Nancy and Fred Cline to honor Fred’s maternal grandfather Valeriano Jacuzzi of pump and spa fame.
The frontline price is normally $19.99 retail but in celebration of the new year, Wine Trends is offering this wine at $9.99 retail. Email joyce.wald@winetrendsinc.com or telephone 800 327 7017 with your order.
Most of us think about “Jacuzzi Spas” when we hear “Jacuzzi” but long before there were “Jacuzzi Spas” there were “Jacuzzi Toothpick Propellers” which changed how airplanes flew in WW1.The label of The Sonoma Coast Chardonnay celebrates the Jacuzzi Brothers creativity and innovation by showcasing a Toothpick Propeller airplane.
Lazy P Vineyard located in the Petaluma region of the Sonoma Coast is the source for most of the grapes for this wine.This Chardonnay is hand picked, destemmed and gently pressed before enjoying a nice cool fermentation. The wine is described by the winery as “aromatic and well balanced with luscious green apple, citrus,pear and hint of oak.”
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Posted by sandy on December 6, 2011
Jeff Stewart | Buena Vista Winemaker
The November Online Promotion for Buena Vista Chardonnay was so successful that Buena Vista and Wine Trends decided to offer Buena Vista Carneros Pinot Noir 2008 as the December Online Promotion.
In 2003,Buena Vista replanted their Pinot Noir Vineyards using 23 different clones.The fruit is hand harvested in the evening in order to lessen oxidation and preserve acid. Upon arrival at the winery, the grapes are gently de-stemmed and sorted twice before enjoying a cold soak pre fermentation. All of the grapes are then placed in temperature controlled stainless steel tanks for the primary fermentation. Once this is complete, the grapes are gently pressed in a new stainless shell computer controlled basket press. Finally, it is time for the juice to undergo secondary fermentation and about 10 months of aging in American and French oak barrels before the individual lots are blended by winemaker Jeff Stewart who is looking to achieve the distinct characteristics of Carneros Pinot Noir which is best defined as aromas of zingy red cherry and earthy mushroom. Imagine all of this for $29.99 per bottle let alone $14.99 per bottle which is the Special December Online Promotion price.
Perfect for gift giving, holiday menus or relaxation after a long stressful day.
Try this wine with your sales representative or better yet just trust Wine Trends and call Joyce Wald 800 327 7017 to place an order. It’s the Holidays…busy busy ….
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Posted by sandy on November 30, 2011
If you’re anything like me, your appreciation and love for fine Porto didn’t happen overnight. Or perhaps it’s still a work in progress, or in a complete holding pattern altogether. I think for most Port lovers, there was that defining moment of some sort when your palate came to realize what a beautiful, versatile and complex elixir it could be; the big “Port-O”, so to speak. It usually comes to fruition with the accompaniment of good friends, great atmosphere, or just the right piece of aged Stilton. But no matter where you may stand with your appreciation of fine Porto, the impending winter chill is the perfect backdrop for taking the next step in discovering its unique attributes.
Port wine, though typically associated with Portugal’s Douro Valley, really owes at least part of its invention to England as a direct by-product of battling France. Basically, the English boycotted French wine in the late 17th century as a result of war and began buying their wine from Portugal. The Brits started adding a wee bit of brandy to the still wine to help sustain it during the voyage back to England. This brandy addition served to give the still wine the fortitude to make the long trip on a rocking boat, but it also made the wine considerably sweeter to boot. Ports have a reputation for being higher in alcohol, noticeably sweeter, with more body and palate density than other still wines. If you are a fan of desserts, then Port could be your new pairing partner, as they accommodate a number of dessert options with ease and added versatility. But I really believe that to bring out the true complexities each style of port has to offer, fine cheeses are the best way to go.
Wine Trends is extremely proud to represent the wines of Graham’s. When one thinks of Graham’s Port, the image it conjures up is that of extraordinary class and consistency. Since 1820, Graham’s Ports have been made by just two families, the Grahams and the Symingtons, and there isn’t a single Port producer with a greater track record in the post World War II era. The Symington’s, who purchased Graham’s in 1970, has ancestry in the Port trade that spans a period of over 350 years and 13 generations, from 17th century Port merchant Walter Maynard to the present generation of Symingtons, who are owners and managers of Graham’s and the family’s other Port companies. Below are some of the Graham’s offerings currently available from Wine Trends, with a suggested cheese pairing, if you’re so inclined. Maybe one of them can help you find your Port moment this winter season.
Graham’s Six Grapes, Reg 26.99, Now 19.99- full flavored goat’s milk cheeses like Crotin de Chavignol.
Graham’s LBV 2005, Reg 26.99, Now 21.99- soft, creamy cheeses such as Brie de Meaux or Waterloo.
Graham’s 10 Year Tawny, Reg 39.99, Now 33.99- hard sheep’s mild cheese, Parmesan Reggiano .
Graham’s 20 Year Tawny, Reg 69.99, Now 59.99- soft, triple crème cheese and Berkswell
Graham’s 30 Year Tawny, 114.99- soft cheeses with sweet acidity, such as Emlett.
Graham’s 40 Year Tawny, 175.99- intense, ripe cheeses, such as Kelston Park and Chanteraine.
Graham’s Vintage Port 1980, 129.99- pungent, blue mould cheeses like Stilton and Roquefort.
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Posted by sandy on November 22, 2011
Buena Vista Vineyards
One of Wine Trends first experiences with Buena Vista Winery happened at least 20 plus years ago when Wine Trends’ founders stumbled upon an historic landmark winery located in the peaceful Sonoma Valley. While sitting by a crackling fire in a very big office with the former Owner and President Marcus Moller Racke and wife/ winemaker Anne Moller-Racke tasting wines and talking vineyards/terroir, a relationship was born. After several years, Buena Vista moved to another distributorship due to some distributor network changes but once again, Buena Vista will join Wine Trends making Buena Vista one of Wine Trends longest relationships. Imagine Wine Trends delight!
Wine Trends COO Brent Wagener has secured an opportunity for the Holidays. The Buena Vista Carneros Chardonnay 2008 is offered at $11.99 Retail | Bottle. Yes, incredible savings! Please contact Joyce Wald to purchase your wine today. Joyce may be reached at 800.327.7017.
Buena Vista Chardonnay is whole cluster crushed very slowly in a membrane press and then fermented ( 100% malolactic fermentation)in individual small 60 gallon French barrique at very cool temperatures.
Before the final blending, the wine is aged sur lie for about nine months resulting in a wine with balanced fruit, subtle oak and that crisp clean acidity that Wine Trends has come to identify with Sonoma wines.
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Posted by sandy on October 27, 2011
Jonathan and Susan Pey produce a handful of wines from a selec- tion of very small vineyard sites in western Marin County, Oakville (Napa Valley) and other regions throughout California’s most cele- brated winegrowing regions. As stewards of the land their vine- yards are sustainably or organically farmed and produce only 400 cases of each wine they produce. Each of their wines have its own label, depending on their growing appellation.
Jonathan studied in France and later earned a BS degree in agriculture and an MBA from U.C. Davis. His long career includes time spent at Domaine Louis Jadot, Chateau de Pommard, Robert Mondavi, Sterling and Penfolds in Aus- tralia.
Wine Trends is pleased to be able to represent one small project from the Peys, Textbook Vineyards. Textbook’s flagship wine is their Cabernet Sauvignon “Mis en Place” (Everything in it’s place).
“Mise en place” Cabernet Sauvignon comes from two very special single vineyard sites located on the extreme eastern and western sides of Oakville. Planted in the early 1980’s and 1990’s these two sites include heritage clones (likely from
Beaulieu Block). Sustainable farming prac- tices are employed in these mature sites and yield less than 5 pounds per vine , about two and a half tons per acre.
Rounding out the Textbook project are the “Fin de Journee” Cabernet Sauvignon and Chardonnay, wines sourced from select
vineyards from throughout Napa Valley.
The core of “Fin de journée” Cabernet Sauvignon comes from sin- gle vineyard sites located within the Rutherford and Oakville Dis- trict AVA’s. The Rutherford site shows off a classic “dusty” Ruther- ford nose, while the Oakville vineyard delivers intense aromas, texture and high quality grape tannins.
Stephen Tanzer’s International Wine Cellar has rated the 2008, 91 points and calls it “Highly Recommended and Outstanding.”
Composition: 100% Napa Valley (40% Rutherford, 25% Oakville District, balance (35%) from other selected sites in Napa Valley) Varietal Composi- tion: 88% Cabernet Sauvignon, 12% Merlot
The “Fin de Journée” Chardonnay comes from two Napa loca- tions, the first in Carneros, the second in Yountville. The Carneros component brings structure and tropical aromas while the Yount- ville vineyard, (25 year old vines), delivers rich texture and com- plexity.
Composition: 100% Napa Valley AVA (Los Carneros 60%), Yountville AVA (40%)
As you might have guessed, these wines are very limited. In fact, we have purchased our allocations for these releases making them available for the first time in Ohio for this holiday season.
Show off your intellect and open a Textbook.
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Posted by sandy on October 24, 2011
Posted by sandy on October 17, 2011
Big Savings…..originally $59.99 retail now $29.99.
Coming from the south facing Capanna vineyards at the Castiglion del Bosco estate, this Brunello is 100% Sangiovese. After 18 days fermentation, the wine is transferred to French Oak Barrique ( 30% new and 70% second year) where it is aged for 2 years before release.
If you are a retail or restaurant permit holder, contact your sales representative to place an order or submit in comment section of the blog. We will find you.
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Posted by sandy on September 30, 2011

2010 Clos de Gilroy
For a long time I went to bed aïoli, clovèd in nothing but the barest essential oils. The Wine Formerly Known as Clos de Gilroy (TWFKaCdG) pays homage to the quaint, rustic town of Gilroy, the spiritual locus of all matters alliaceous. The fruit for our Grenache does not, despite its name, derive from Gilroy (clos, but no Cigare), but instead primarily from our former estate vineyard in Soledad and the Alta Loma vineyard in Greenfield, along with a sprinkling of other vineyards along the Central Coast. The wine exhibits all the hallmarks of exceptional cool climate Grenache—bright raspberries, a strong suggestion of black pepper and red fruits, and a supple, lingering finish.
Tasting Notes
The strawberry-rhubarbity of grenache is complemented by a delicate note of kirsch from cinsault and the spicy catch of syrah’s white pepper. Brilliant rubescent pink with a fuchsia rim, the wine is intensely aromatic, with notes of strawberry, raspberry, pepper, and wild herbs. Supple and medium-bodied, the dominant flavors on the palate are of red fruits: strawberry, red currant, kirsch, and strawberry-rhubarb. Fruity and spicy but fully dry, this wine is the perfect foil for all manner of grilled meat or vegetables, roasted poultry, the aïoli platter (naturellement), and anything prepared al fresco—especially when anointed with olive oil.
Now the Rest of the Story
We first met Clos de Gilroy back in the 90’s. We loved it then and are really excited to have it back. Gilroy is actually a town about 30 miles east of Santa Cruz and famous for growing garlic, hence the references in Randall’s wax. In the old days a small Grenache vineyard near-by was its source. Only a small amount will be available in Ohio, so jump on it.
And why is Marcel Proust on the label? Because he looks French.
75% Grenache, 13% Cinsault, 12% Syrah. You have to love it!
$18.99 retail
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Posted by sandy on September 27, 2011
Deutscher Riesling Sekt
Did you know that Germans are the largest consumers of sparkling wine in the world? Did you know that in Germany sparkling wine has been called “Sekt” since the late 1800’s? Did you know that Dr. Loosen produces a “Dr. L” Sparkling Riesling? Well, now you may consider yourself in the know, at least partially. There is more.
The Dr. Loosen estate has been in the same family for over 200 years. Ernie took over the property in 1988 and soon realized that with the amazing amount of fruit available from the vineyards he could create stunning world-class wines. He went into action restricting crop size, eliminating chemical fertilization, and insisting on very specific fruit selection. Once the vineyards gave him the fruit he knew they could he only had to barely handle it once in the cellar.
The Loosen Estate is best know for their wines produced from six major “Cru” vineyards designated as “Erste Lage,” the 1868 Prussian classification of Mosel vineyards. Only wines from these top-rated sites are bottled with a single-vineyard designation. All others are labeled simply as estate wines.
Then there is Dr. Loosen’s non-estate wines, known as Dr. L. “L” represents the elegance of the classic wines from the estate. The fruit for Dr. L comes from exclusively steep slope vineyards with the tradition of slate soils. Loosen works with local growers on long term vineyard contracts to secure high quality and consistency.
With that comes the new release of Dr. L Sparkling Riesling. Dr. L Sparkling Riesling is produced from 100% Riesling using the Charmat method. Under Charmat, secondary fermentation takes place in tanks to allow for gentle, soft bubbles. It also maintains the bright, clean fruit flavors and aromas of the region.
Consistent with wines from the region, Dr. L Sparkling delivers a touch of sweetness balanced by brisk acidity. This wine is truly a surprise and fun to drink at any time. As we head into the holiday season Dr. L Sparkling will be nothing less than a gigantic hit at $12.99 retail.
Now you may consider yourself informed.
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Posted by sandy on September 26, 2011
Andrew Burch from Enotec Imports visited Toledo on Wednesday September 14th and spent the day seeing customers with Diana Kerr Brown and the evening hosting a consumer tasting featuring the delicious wines from Fattoria di Rodano. The event was a huge success, drawing over forty consumers to Richard Fortney’s Maumee Wines and ten cases of wine to the consumers. This is just another example of how Wine Trends partners with our customers to help build brands and increase sales, let us know how we can help you!
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